SC - Cuts of Meat

[Philip E Cutone]

"Melissa Martines" <melissa.martines at mail.corpfamily.com> writes:
>      What cut of meat should I try to buy that would be relatively cheap, 
>      but not tough?

Nearly any cut of meat can be as tenter as ye like depending on prep,
cooking method, and additions to it.
a couple hints for making a cheap cut taste great:

cut the meat cross grain
	meat has a grain to is, it is the direction Of the individual
	muscle fibers.
pound the meat
	This breaks down the fibers yielding a more tender meat.
	Depending on the degree of pounding, this can significantly alter the
	texture and subsequently perceived flavor of the meat.
marinade the meat
	most marinades will tenderize the meat. 
	vinegar, onion juice, and other components all help break it down.
stew the meat
	a slow stew will make a cheap cut wonderful, but you said you
	were grilling so this isn't an option.

Me, i tend to like butt steak. Thick and juicy, sweet and meaty. 18
pounds for dinner and 4 for dessert. ;) perhaps not... 

In Service to the People of the Society,
Filip of the Marche
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